Not the New Normal - Beer Recipe - Brewer's Friend

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Not the New Normal

266 calories 32.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 225 gallons (ending kettle volume)
Pre Boil Size: 225 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 266 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)
Created: Tuesday April 14th 2020
1.079
1.027
6.8%
60.0
8.6
4.7
897.68
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
385 lb American - Pale 2-Row385 lb Pale 2-Row $ 0.62 / lb
$ 238.70 		37 1.8 78.3%
50 lb American - American - Caramel / Crystal 40L50 lb American - American - Caramel / Crystal 40L $ 0.78 / lb
$ 39.00 		34 40 10.2%
34 lb German - Munich Light34 lb Munich Light $ 0.74 / lb
$ 25.16 		37 6 6.9%
22.50 lb Cane Sugar22.5 lb Cane Sugar 46 0 4.6%
491.50 lbs / $ 302.86
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 lb Nugget1.8 lb Nugget Hops Pellet 13 Boil 60 min 24.38 6.9%
1.80 lb Nugget1.8 lb Nugget Hops Pellet 13 Boil 30 min 18.74 6.9%
1.80 lb Cascade1.8 lb Cascade Hops Pellet 7 Boil 10 min 4.76 6.9%
5.30 lb Citra5.3 lb Citra Hops $ 17.95 / lb
$ 95.14 		Pellet 11 Boil 5 min 12.11 20.4%
5.10 lb Chinook5.1 lb Chinook Hops $ 5.70 / lb
$ 29.07 		Pellet 13 Boil 0 min 19.6%
5.10 lb Chinook5.1 lb Chinook Hops $ 5.70 / lb
$ 29.07 		Pellet 13 Dry Hop 0 days 19.6%
5.10 lb Citra5.1 lb Citra Hops $ 17.95 / lb
$ 91.55 		Pellet 11 Dry Hop 0 days 19.6%
26 lbs / $ 244.82
 
Other Ingredients
Amount Name Cost Type Use Time
38 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Epsom Salt Water Agt Mash 1 hr.
320 g Gypsum Water Agt Mash 1 hr.
1,000 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- California Ale Yeast WLP001
Amount:
1 Each
Cost:
$ 350.00 / each
$ 350.00
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 5695 B cells required
$ 350.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 153 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 236.73 gal (946.92 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 224.73 gal (898.92 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.63 gal (78.5 qt). Suggest reducing initial water volume to 8 gal (32 qt) and adding 7.63 gal (30.5 qt) sparge/top-off. 15.63 62.5  
Strike water volume at mash thickness of 1.25 qt/lb 15.63 62.5  
Mash volume with grains 19.63 78.5  
Grain absorption losses -6.25 -25  
Remaining sparge water volume 179.51 718  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 36.37 145.5  
Pre boil volume (equipment estimates 236.73 g | 946.9 qt) 225 900  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -9.48 -37.9  
Post boil volume (equipment estimates 213.27 g | 853.1 qt) 225 900  
Estimated amount in fermentor 225 900  
Total: 195.13 780.5
Equipment Profile Used: System Default
 
Notes

Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C).

Cast out to 66°F (19°C). Ferment at 68°F (20°C).

Dry hop with the 50/50 mix of Citra and Chinook at the end of fermentation. Transfer off of the hops and yeast at day 11.


We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point.

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  • Last Updated: 2020-06-08 22:30 UTC